Serve with 1 cup rice.
3 tbsp mayonnaise
2 tbsp Sweet & Spicy Mustard
1–2 tbsp water or milk, your choice
1 bag (340 g) frozen cooked peeled shrimp, defrosted
1 red pepper
16 romaine spears
Toppings (optional): Better Than Bacon Topper, chopped green onions, sesame seeds
- In a large bowl, stir together mayonnaise, mustard and dressing mix. Portion half into a Prep Bowl; stir in water or milk to make a thin dressing. Set aside.
- Pull off and discard shrimp tails, if you wish. Cut shrimps in half or thirds; add to large bowl; toss to evenly coat with mayo mixture.
- Dice avocado and pepper.
- Spoon shrimp mixture into lettuce leaves (use 2 leaves per boat); top with avocado and pepper. Arrange on plates; drizzle with reserved dressing (from Prep Bowl). Add toppings, if desired.